February 29, 2012

Wednesday's Chow - Sea Salt Brownies

Oh, chocolate brownies!  Thanks Jennifer Ann Coffeen for sharing this recipe with us!  I really, really can't wait to make it! Be sure to check out Jennifer's post, too. It's good reading!

If you haven't stopped by Jennifer's Monday post, do so now,  Second Book Jitters.

Sea Salt Brownies


1 ½ sticks unsalted butter
3 ounces unsweetened chocolate, finely chopped
¼ cup plus 2 tablespoons unsweetened dark cocoa
2 cups sugar
3 large eggs
2 teaspoons pure vanilla extract
1 cup all-purpose flour
½ teaspoon sea salt

1. Start by preheating your oven to 350°. Next, line a 9-inch square metal cake pan with foil or wax paper. You can also lightly butter the foil or spray with cooking spray.
2. In a medium sized saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat.
3. In a large mixing bowl begin stirring together the dark cocoa, flour, and sugar. Slowly add in your eggs and vanilla extract to the dry ingredients and mix them well. Slowly add in your cooled chocolate.
4.  Pour the batter into the prepared pan and smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter. Bake the brownies in the center of the oven for about 35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate just until they are firm, about 1 hour. Lift the brownies from the pan and peel off the foil. Cut the brownies into 16 squares. Serve at room temperature.


Jennifer Ann Coffeen said...

I'm thinking about making a batch right now! The perfect combination of salty and sweet.

marybelle said...

These look amazing!